EN
SPRING WATER
M430160500
USE AND ASSEMBLY INSTRUCTIONS
FOR FISH BROILING BOARDS
1. Brush the new broiling boards slightly with
cooking oil before use.
2. Fillet the fish. Broil small fish whole.
3. Salt the filleted fish in good time before broi-
ling. If the fish has not been salted previously,
brush it with salted water (while broiling) or
sprinkle a small amount of salt on the fish. Be
careful not to use too much salt!
4. Attach the fish/fillet on the board with the skin
against the broiling board and the head pointing
downwards.
5. Place the boards about 50 cm from the flame
with the fish towards the fire. Adjust the distance
so that the heat radiating towards the fish is as
even as possible. The heat is sufficient if you can
keep your hand before fish for about 10 seconds
without burning your hand. Start with a small
flame and increase the flame as necessary.
6. The fish will be well-done in about 1 to 1,5
hours. Large fish usually requires a little longer
time. A well-broiled fish is golden with small
cracks in the surface.
CLEANING
Use hot water and a brush to wash the fish holder
and board right after broiling.
TIPS
• When broiling fish in a fireplace or oven, do
not forget that some oily juice will trickle from
the fish.
• Broil the fish slowly in order to achieve the
best results. In windy weather, place the broi-
ling board so that the board is on the windward
side of the fire.
• While broiling in winter, the boards should
first be warmed up with hot water and the fish
should be placed on the boards when the fire is
burning with sufficient heat.
• You can highlight the deliciousness of the fish
by brushing it with butter. To experience new
flavours use, for example, dill, onion, lemon, and
lemon pepper, cognac or other spices according
to personal taste and imagination.
• For serving, you can cover the board with alu-
minium foil and the fish may be garnished with
some salad and rice. Meat can also be broiled in
a similar manner.
